Ingredients
Up to 2 cups of desired mix-ins: Diced bananas, apples, and/or strawberries; fresh or frozen blueberry or raspberries; dried fruits (chopped if large); nuts; chocolate chips
1 teaspoon pure vanilla extract
3 tablespoons honey or maple syrup
1/4 cup unsweetened applesauce
1/2 cup plain Greek yogurt
2 large eggs
1 cup non-fat milk or milk substitute of your choosing, such as soy or almond
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 tablespoons ground flaxseed meal
3 cups old fashioned rolled oats
Step by step
Preheat the oven to 350 degrees. Lightly grease a KitchenAid® Nonstick 6-Cavity Muffin Pan or line with paper liners (also spray the liners if using, as the oatmeal cups may stick). Set aside.
In a large mixing bowl, stir together the rolled oats, flaxseed, cinnamon, baking powder, and salt. Set aside.
In a separate bowl, whisk the milk, eggs, Greek yogurt, applesauce, honey, and vanilla extract until combined. Pour the wet ingredients into the dry and stir to combine.
Divide the oatmeal mixture evenly between the prepared muffin cups, then add in any desired mix-ins by sprinkling them right into the batter.
Bake the oatmeal cups for 25 to 30 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then remove to a wire rack.
*Notes: To freeze, let the oatmeal cups cool completely, then individually wrap in plastic and place in a zip-top bag. To thaw, place the oatmeal cups in the refrigerator overnight, then rewarm in the microwave for 45 to 60 seconds.